Description
This Raspberry Delight Pistachio Cake Extravaganza is a luscious layered cake combining the nutty richness of ground pistachios with the fresh tang of raspberries. Soft, moist cake layers are baked with finely ground pistachios and fresh raspberries, then generously frosted with a creamy, tangy raspberry buttercream. Finished with a garnish of chopped pistachios and raspberries, this cake is perfect for special occasions or whenever you crave a delightful berry-infused treat.
Ingredients
Scale
Cake
- 1 cup unsalted pistachios (shelled)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup fresh raspberries (for folding into the batter)
Raspberry Frosting
- 1/2 cup fresh raspberries (mashed)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or more as needed for consistency)
Garnish
- Chopped pistachios
- Fresh raspberries
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Grind Pistachios: Using a food processor, pulse the unsalted pistachios until they are finely ground but not powdery. Set aside this fresh pistachio meal to incorporate into your batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios. This combination will provide structure and flavor to your cake layers.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. This step introduces air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated, then stir in the vanilla extract for aroma and depth.
- Combine Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients and mix until just combined, taking care not to overmix.
- Fold in Raspberries: Gently fold in the 1/2 cup fresh raspberries to the batter, being careful not to break them up too much to maintain their fresh bursts in the cake.
- Bake the Cake Layers: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Raspberry Frosting: Mash the remaining 1/2 cup fresh raspberries using a fork or blend until smooth, optionally straining to remove seeds. In a large bowl, beat together the softened butter and powdered sugar until fluffy. Add mashed raspberries, vanilla extract, and heavy cream; continue beating until smooth and spreadable. Add more heavy cream by tablespoon if frosting is too thick.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of raspberry frosting over the top evenly.
- Frost and Finish: Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining raspberry frosting for a smooth finish.
- Garnish and Serve: Decorate the top of the cake with chopped pistachios and fresh raspberries for an elegant presentation. Serve and enjoy your delightful raspberry pistachio cake!
Notes
- For best texture, do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If fresh raspberries are out of season, frozen raspberries may be used but thaw and drain excess liquid before adding.
- To remove raspberry seeds from the frosting, strain the mashed raspberries through a fine mesh sieve.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Allow the cake to reach room temperature before serving for optimal flavor and texture.
